Description
This Chicken Stuffing Casserole is a comforting and easy-to-make dish featuring layers of shredded chicken, mixed vegetables, and creamy soup topped with crispy baked stuffing. Perfect for a quick family dinner, it combines savory flavors with a satisfying texture in a simple casserole.
Ingredients
Scale
Stuffing
- 6 oz. or about 3 cups dry chicken stuffing mix
Main Ingredients
- 3 cups cooked and shredded chicken
- 12 oz. frozen mixed vegetables
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp pepper
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup milk
- 3 tbsp butter
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the casserole.
- Prepare Stuffing: Prepare the dry chicken stuffing mix according to the package directions, usually by combining with water and allowing it to hydrate and fluff up.
- Layer Chicken: Spread the cooked and shredded chicken evenly in a single layer on the bottom of a greased casserole dish.
- Add Vegetables and Seasonings: Layer the frozen mixed vegetables evenly over the chicken. Sprinkle the salt, garlic powder, onion powder, and pepper evenly over the vegetables.
- Mix Soup and Milk: In a bowl, whisk together the cream of chicken soup and milk until smooth. Pour this creamy mixture evenly over the vegetables layer.
- Add Stuffing Topping: Spoon the prepared stuffing evenly over the top of the casserole, covering the layers beneath.
- Top with Butter: Melt the butter and drizzle it evenly over the stuffing layer to aid browning and crisping.
- Bake: Bake the casserole in the preheated oven for 20 minutes or until the stuffing is browned and crispy on top.
Notes
- You can substitute cream of mushroom soup if preferred, but cream of chicken adds a richer flavor.
- For a lower-fat version, use low-fat milk and reduced-fat soup.
- Leftover casserole can be refrigerated for up to 3 days and reheated well in the oven.
- Frozen mixed vegetables can be swapped with fresh chopped vegetables if desired, adjusting cook time slightly.
